Close to the Palace of the Dukes and Estates of Burgundy, this restaurant is part of the Loiseau Group. It is housed in the 16C Hôtel de Talmay, a listed building. Chef Jean-Bruno Gosse continues to perpetuate traditional Burgundy cuisine and Bernard Loiseau's classics, albeit in a more modern spirit, eg œuf en meurette with hay-smoked confit egg yolk.